- 250 gram all-purpose flour + extra
- 125 ml milk
- 50 gram sugar + extra
- 50 gram butter
- 1/2 sachet of dry yeast
- small handful of bread crumbs
- 1 kg plums – you can use any kind you like, the ones we used are ‘prune d’Agen’.
- optional: powdered sugar
Kitchen equipment needed
- large bowl
- small saucepan
- pie dish
- silicone kitchen brush
Preparation — 1 hour and 10 minutes
First we’re going to make the dough, because it needs time to rise. Combine flour, yeast and sugar. HEAT butter along with the milk until it’s lukewarm. This shouldn’t be too warm, otherwise the yeast won’t work as well. Knead the dough for a few minutes, until it’s smooth and elastic. Transfer the dough ball to a bowl, cover with cling film and let it rise on a warm spot for about an hour.
Coat the pie dish with butter and a thin layer of flour.
Dutch plum pie — 20 minutes
Dust the work surface and rolling-pin with flour and roll out the dough until it’s quite thin. Transfer the dough to the pie dish, remove excess dough and press it downwards with your hands. Poke holes in the bottom with a fork and let the dough rise for another 15 minutes. Meanwhile rinse the plums, remove the pit and divide into halves.
Pre-heat the oven to 250 degrees Celsius or 480 degrees Fahrenheit, this type of pies will bake shortly in a very hot oven. Divide a small layer of bread crumbs on the bottom of the pie. Divide the plum halves over the pie crust, make sure you won’t see the bottom and divide about a tablespoon of sugar over the plums.
Bake the pie beautiful golden brown in about 10 minutes, depending on your oven. Let the pie cool off and add some powdered sugar for an even prettier pie. Enjoy!